Vietnamese Pork-And-Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick From Scratch Soups & Salads - Food & Wine. WINE: soft, off-dry riesling Ingredients:
1/4 lb linguine |
1 1/2 tablespoons cooking oil |
1 pork tenderloin, cut into 1 1/2-by-1/2-by-1/2-inch strips (about 3/4 pound) |
6 scallions, including green tops chopped |
1 tablespoon chopped fresh ginger |
2 tomatoes, chopped |
3 tablespoons asian fish sauce (nam pla or nuoc mam) |
1 teaspoon salt |
2 cups water |
1 quart canned low sodium chicken broth or 1 quart homemade stock |
1/4 lb bean sprouts |
2 tablespoons lime juice, plus lime wedges for serving (from about 1 lime) |
1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices |
1 cup lightly packed mint, basil (or a combination) or 1 cup cilantro leaf (or a combination) |
Directions:
1. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
2. Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
3. Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes.
4. Stir the cooked linguine, bean sprouts, and lime juice into the soup.
5. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.
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